Ingredients:
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2 bananas, frozen into chunks
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1 large handful fresh spinach leaves
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1 can full fat coconut milk
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2 tablespoons maple or agave syrup
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½ teaspoon vanilla extract
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1 teaspoon peppermint extract
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3 tablespoons cacao nibs (I used Kaizen Living)
For the raw chocolate sauce:
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1 tablespoon coconut oil (I used Lucy Bee)
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1 tablespoon agave or maple syrup
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2 tablespoons raw cacao powder (I used Kaizen Living)
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Remove the frozen banana chunks about 5 minutes beforehand, then place in a blender along with the rest of the ‘ice cream’ ingredients apart from the cacao nibs.
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Blend well until thick and smooth.
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Stir in the cacao nibs and either serve straight away or keep in a container in the freezer for at least 2 hours.
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Make the chocolate sauce by gently melting the coconut oil and chosen syrup, then whisk in the cacao powder until smooth and glossy.
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Dish out the ice cream and pour some of the sauce over each serving, then sprinkle with more cacao nibs. Now tuck in!